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Written by Judie Dweck

Published: 30 December 2019

Created: 30 December 2019

Last Updated: 01 January 2020

Hits: 5578

n busy Mamaroneck Avenue, with its many pubs and bars, Lilly’s stands out with its Victorian décor and thoroughly modern menu, a most unusual and pleasing combination. A tin beamed ceiling, dark wood floors, brick and dark wood paneled walls, deep red tufted leather banquettes, wine colored fringed draperies, crystal chandeliers and gilt mirrors set the mood.  You can choose to dine at the 25 plus seats at the marble topped bar, adorned with marble statuary, at a high top table or at a cast iron pedestal table, as we did. In warm weather an outdoor patio in the rear of the restaurant awaits. 

I arrived at Lilly’s on a weekday at noon. Within a short time, the restaurant was filled with guests. There were business groups, ladies who lunch, and shoppers among them. Each table was presented with a large extensive menu.  It was fun observing the various groups choose from the innovative and varied choices available. 

My host was one of the managers, Manny Campos. His favorite part of working here is  communicating with his guests and staff. “Lilly’s is a feel at home restaurant serving modern tapas and much more. Our goal for the future is to get better and better in food and service.” Owner Brian Mahon who also owns Hudson Grill, next door, is a seasoned restauranteur who sets a cheerful mood at his establishments. 

Chef Tyler Jacobs has headed the kitchen at Lilly’s since its inception and his creativity is still operating at full speed. Everything is prepared from scratch with top notch ingredients. Culinary school and the kitchens of BLT and Picholine in Manhattan, led him to heading the kitchen here in Westchester where he has utmost respect for the ingredients and combines them in creative wonderful ways. I remember him saying, shortly after they opened, that he expected to train to be an architect. Well, here he is, a culinary architect building unusual and tasty dishes here in Westchester.

Chef Jacobs has created about two dozen “small plates “for his dinner menu.  During my recent visit, I tried the seared scallops. The very fresh scallops were seared to a golden brown and arranged atop a tabbouleh salad, a puree of sweet potatoes and a touch of pomegranate vinaigrette. It was a sophisticated and fine combination of flavors. Sliced and grilled hanger steak was simple and delicious with herbed citrus aioli.  The very popular tuna tartare was unique with its grapefruit vinaigrette enveloping the cubes of freshly cut tuna.  Guacamole, cilantro and sliced red radishes added interest and crisp chips accompanied this classic with “the Tyler Touch.” Not to be missed are the ricotta croquettes. Six of these fried balls of ricotta dough were flavored with rosemary infused honey.  It would be difficult to eat just one.  Although they are listed among the small plates, I think they would be a fabulous dessert, as well. Return visits might include small plates of fish tacos, lobster skewers, grilled octopus, steamed mussels, meatballs, or the outstanding roasted cauliflower, brussels sprouts with Caesar dressing and parmesan, burrata or gnocchi with sage, shitake mushrooms and apples. All of the above are presented as small plates. They certainly are large enough for sharing, which allows you to sample a large variety of these gems at one meal.

If fresh seafood is your passion, indulge in a selection from the raw bar. Oysters and clams, as well as seafood platters with lobster tail and shrimp await your tasting.

Pizza here is a popular option.  Choose from their innovative toppings. Atop a nicely charred crust was a topping of crumbled short rib, cheddar, caramelized onions and red wine. It was quite delicious. Another favorite was the clam pizza with freshly chopped clams, parmesan, parsley and chili flakes. A squeeze of fresh lemon juice added to the flavor. I was delighted to find the chopped clams tender and not tough in this oven baked pie. Very popular is the bee sting pie with sliced soppressata, honey, mozzarella, oregano, parmesan and a generous sprinkling of chili oil.  Other tempting choices are truffle pizza, Peking duck pizza, Kalamata pie, feta and spinach pie fig and arugula and Lilly’s meatball pie. For the traditionalist a classic Margherita pie is offered. Upon request, a handmade gluten free dough is available.

If you haven’t sated your appetite with small plates and pizza, try one of the large plates, as we did.  Upon Manny’s suggestion, we ordered the pan roasted branzino.  The whole fish appeared on the plate, which concerned me, since deboning a fish is not one of my favorite activities. A sigh of relief upon opening the fish (like turning a page in a book), I found it was completely filleted, delicate and divine.  It rested on a nest of quinoa, chunks of roasted beets, fennel and orange segments with an orange vinaigrette. This original combination of ingredients was lovely since the grain, vegetable and fruit complimented the delicate fish instead of overpowering it. I anticipate trying other large plates of seared salmon with celery root puree and figs, brick pressed chicken and wild mushroom risotto in the future. A Tuscan kale salad with buttermilk ranch dressing is one of the pleasant salad choices offered. 

I couldn’t manage dessert, but butternut squash cake with port roasted figs, brulee pumpkin cheesecake and apple cobbler with streusel topping are among the choices to complete a beautifully prepared unique meal.

The lunch menu is extensive, as well, with many of the dinner dishes as well as interesting sandwich choices such as grilled vegetable panini, sliced steak sandwich with fontina, horseradish aioli and red wine onions, and prosciutto grilled cheese. Brunch is served with complimentary bloody mary or mimosas. Choose from cinnamon raisin French toast, loaded bagel, chicken and waffles, banana flambé pancakes, smoked salmon pizza and much more.

There is a happy hour from 4-7 Monday through Friday at their roomy bar.

Yes, Lilly’s is a fine spot to enjoy lunch, brunch or dinner with a large creative menu offered at each meal. There are seasonal changes on the menu and weekend specials, as well. With Chef Tyler Jacobs at the stove you can always expect a creative and delicious meal. Try Lilly’s soon.

Lilly’s
169 Mamaroneck Avenue
White Plains
914 997 5600 
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Written by Barbara Solomon Josselsohn

Published: 07 January 2020

Created: 07 January 2020

Last Updated: 07 January 2020

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Mistaken identities, sexual innuendos, risky encounters and plenty of slamming doors – they all come together on one fateful evening in Cleveland in “Lend Me a Tenor,” the fast-paced and utterly charming comedy now playing at Westchester Broadway Theatre in Elmsford.

The action takes place entirely in a Cleveland hotel suite in 1934, as the Cleveland Grand Opera Company prepares for the widely anticipated performance of the world-famous tenor Tito Merelli. Tito is late to arrive, which becomes a huge problem for Max, the assistant to the general manager of the Opera, who also happens to be his girlfriend Maggie’s father. And when Merelli finally shows up, it isn’t long before he becomes…well, indisposed. How will Max save the Opera from disaster and preserve his relationship with his boss? There seems to be only one way out for Max – who, as luck would have it, fancies himself a tenor worthy of the stage. 

The consequences for Max, Maggie, and the entire gang of colorful characters are surprising and funny in this modern version of a traditional English farce.
Of course, for a comedy of this nature – with a relatively thin plot and a relatively heavy dose of pratfalls – to succeed, the cast has to be on its game. And happily, the actors on stage are nimble, energetic, and eager. In particular, J.D. Daw, as Max, serves as a capable centerpiece to the show, and also has an undeniably wonderful operatic voice. What’s more, some of the minor characters do some delightful scene-stealing – such as Sam Seferian, who plays the bellhop, and Tregoney Sheperd, who’s irresistible as Julia, the chairman of the Opera Guild. 

“Lend Me a Tenor” has an impressive past, having opened on Broadway in 1989 under the direction of Jerry Zaks and with a cast that included Philip Bosco, Victor Garber and Tovah Feldshuh. It won three Tony awards back then, and was revived in 2010, earning the Tony for best revival of a play. 
To be sure, the play isn’t brilliant or thought-provoking, and it won’t make you ponder any of the deep mysteries of life. But it’s a wonderful antidote for the winter blues, and will certainly make for a fun local theatrical experience.

“Lend Me a Tenor” runs through January 26th. WBT is located at One Broadway Plaza in Elmsford. For ticket information, call 914-592-2222 or visit www.BroadwayTheatre.com.

Pictured at top: The Cast of Lend Me A Tenor  (front: Molly McCaskill (as Maggie), J.D. Daw (as Max) Back l to r: Sam Seferian (as the Bellhop), Tregoney Shepherd (as Julia), Joey Sorge (as Tito), Kathy Voytko (as Maria), Hannah Jane McMurray (as Diana) and Philip Hoffman (as Saunders).

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Written by Judie Dweck

Published: 17 December 2019

Created: 17 December 2019

Last Updated: 17 December 2019

Hits: 6847

A quote from Luciano Pavarotti appears on the menu at The Rail House; ”One of the very best things about life is the way we must regularly stop whatever it is that we are doing and devote our attention to eating. ‘’ And so I did.

Upon checking out the address of The Rail House, it seemed familiar. It has been home to Bacci, Villa Nova and Casa Amore. Its newest occupant is the charming, rustic Rail House Restaurant. It is managed by Florio Rugova, a familiar face in the Westchester world for over 30 years. I remember his professional presence at La Fontanella and Jordan Hall in Pelham. Rugova believes that a restauranteur needs to be “a people person”, gracious, understanding and with a good knowledge of the business.” He certainly fits the bill. For Rugova, the best part of the work is to see his guests leave happy. Rugova indicated that among the many restaurants in Pelham, “The Rail House is unique because of its diverse menu, its ambiance and its railroad theme. We are very proud of our product and our Italian American menu offers a little bit of everything to suit every taste. If Rugova was a guest at The Rail House, his meal might start with chicken dumplings, tuna tartar or ceviche. This would be followed by short rib, branzino or pappardelle with short rib stroganoff and his meal might end with a flute of hazelnut chocolate, mango guava or lemoncello gelato.

A black awning greets you as you enter this cozy restaurant. It has been completely redecorated in black and white tones. The main dining room, with its beamed ceiling, seats about 70 guests. Black and white railroad related photos and signs adorn the walls. The adjoining bar is roomy, as well. Upstairs, there are two party rooms for private events. They are open seven days a week. On Monday through Friday you can enjoy a happy hour from 4 to 7 PM.
We were seated at a cast iron pedestal table with the sun shining in from the window as we awaited the treasures being prepared by Chef Rolando Cordado, who has honed his skills in several high end New York City restaurants.

As we checked out the menu, warm bread and a dish of fresh ricotta, olive oil and a dip of eggplant, sun dried tomatoes and roasted peppers was presented for us to nibble on. As our dishes arrived one by one, we noted that the simple white dishes displayed each course beautifully. We started our meal with plump Maine mussels. The creamy Dijon mustard sauce enhanced the flavor of the mild tasting mussels. Thinly sliced grilled toast absorbed the flavor of the rich sauce. Chicken dumplings were pan fried and generously filled with a mild chicken filling. The won ton wrappers remained crisp. A tangy sweet chili sauce sat beside the dumplings for dipping. They were delicious and can also be prepared steamed instead of fried. I look forward to enjoying the steamed clams, with white wine and chorizo, potato gnocchi with grapes and goat cheese, and other interesting appetizers. The raw bar included clams, oysters, seafood towers, shrimp cocktail, ceviche and smoked salmon. We couldn’t resist the tuna tartar. Here, pristinely fresh ahi tuna was coarsely chopped and formed into a disc. It was topped with avocado and set on a bed of seaweed and sprinkled with black and white sesame seeds. Chili sauce completed this light and excellent starter.

With winter weather outdoors, a good entrée choice is the braised short rib. The slow low braising process produced a very tender and flavor filled dish. I never used the knife at my place setting since the meat fell apart at the mere touch of my fork. This tender cut of meat rested in a nest of mashed potatoes, surrounded by roasted Brussels sprouts. Branzino was nicely fileted and blackened for a full bodied taste. It was served atop the currently popular, healthy and tasty Brussels sprouts. This time the sprouts were shaved and tossed with mushrooms. Barolo wine and a bit of sweet mango salsa complimented the spicy blackened spices on the coating of the fish. Other creative entrees include wasabi tuna, the railroad tracks, (skewers of filet mignon, shrimp and chicken) and classics of New York strip steak, chicken scarpariello, chicken martini, paella, as well as lighter fare such as a signature burger, a salmon burger and fish tacos.

Of the pasta selections The Station, pappardelle with short rib stroganoff, and the sea linguini marinara or fra diavolo are waiting to be devoured. A massive brick pizza oven glows in the back of the dining room offering a variety of pies such as buffalo chicken, vegetable, sausage and broccoli rabe and of course Margherita. Salads here include a classic Caesar and some inventive combinations such as a Thai salad with cabbage, pine nuts and romaine dressed with a sesame ginger dressing, beet and kale with quinoa and almonds and a chopped Greek salad. Add a protein for a light but hearty meal. One of the daily specials of the day was indeed special. Our parmesan encrusted cod was divine in its simplicity. The delicate filets were lightly crusted with crumbs and parmesan. The filets surrounded a mound of freshly sautéed spinach. This combination of ingredients sat on a pool of beurre blanc studded with a small dice of tomatoes. It is clear that fish cookery is one of Chef Cordado’s many gifts.

Complete your meal with a sweet bite. A slice of cappuccino cake was rich but not too sweet and a lovely ending to our meal. Espresso infused chocolate cake layers were alternated with coffee cream and topped with a sprinkling of cocoa powder. Freshly whipped cream shared the plate. A flute of hazelnut chocolate gelato was a light conclusion, as well.

Lunch specials are offered seven days a week from 12-3 o clock with a choice of appetizer, entrée and coffee or tea.
A leisurely lunch or dinner at The Rail House offers friendly, professional service and a beautifully prepared variety of dishes. It is a fine addition to the growing restaurant scene in Pelham. The manager and host Florio Rugova makes you feel welcome at this new and charming dining venue.

The Rail House Restaurant 10803
65 First Street
Pelham, New York
https://www.therailhouse10803.com
914 365-1044